From Everyday with Rachael Ray: April/May 2006
1 C loosely packed cilantro leaves
1 ripe Hass avocado-halved, peeled and pit removed
1/3 C fresh lemon juice
4 garlic cloves, peeled
2 small shallots, peeled
2 tsp kosher salt
1/2 C canola oil
2 Tbsp extra virgin olive oil
In a blender, puree the cilantro, avocado, lemon juice, garlic, shallots and salt until smooth. With the blender running, slowly drizzle in the canola oil and olive oil until combined.
Saturday, July 22, 2006
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